Vietnamese Caramel Pork

Vietnamese food is a big part of Asian cooking in France, and caramel pork is one of the classics. This was one of the first Asian dishes I ever made when I was missing France and craving some familiar flavours. Served over sticky rice with a smashed cucumber salad, it’s proper comfort food, especially on a rainy day.

Serves: 3–4

Vietnamese Caramel Pork

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Ingredients Method

Ingredients

  

• 800 g pork neck cut into small pieces
• 1 tsp ginger grated
• 2 shallots minced
• 2 garlic cloves minced
• 1-2 bird’s eye chillies minced, or any chilli you like (optional)
• 1 tsp five-spice powder
• 5 tbsp sugar
• 2 tbsp fish sauce
• 2 tbsp dark soy sauce
• 2 onions each cut into 8 wedges
• Coriander stems minced
• Oil a little, for the caramel
• Water enough to almost cover the pork

Garnish

• 4 scallions finely sliced
• 1 tbsp toasted sesame seeds
• 1/2 bunch coriander leaves and stems, chopped

Method

 

1. Mix the pork with the shallots, garlic, ginger, minced coriander stems and five-spice powder.
2. In a wok over medium-high heat, melt the sugar with a little oil.
3. As soon as the sugar has caramelised, add the pork mixture and cook for 5 minutes.
4. Add enough water to almost cover the pork. Cover and simmer for 30 minutes, skimming and stirring occasionally.
5. Uncover, add the onion wedges (don’t worry, they will almost completely disappear!), dark soy sauce and fish sauce, then reduce for about 30 minutes, until the sauce is syrupy and coats the pork.
6. Garnish with the toasted sesame seeds, scallions and coriander.

Cook’s note

Serve over sticky rice with a smashed cucumber salad. Amazing!